Wednesday, August 17, 2016

Slow Cooker Cherry-Balsamic Pork Tenderloin

I'm really quite proud of this recipe.  Here's what happened: I'm recipe testing a dessert (hopefully soon to appear!) which will require half a can of cherry pie filling.  As has been shown time and again here on Our Small Table, I don't like using "half a can" of anything, unless I have a use for the remainder.  I was also working on the recently-posted Pork Tenderloin with Horseradish Sauce, which meant I had half a pork tenderloin left.  Same problem.  Well, cherries and pork go together, right?  Why not combine my two orphaned ingredients?  So I sat and brainstormed what else should go in, and the cooking method I wanted to use, and I really thought it would take several attempts to get it just right.  Lo and behold: delicious on the first try!
  • 1 C cherry pie filling (from a 21 oz can)
  • 1 garlic clove. minced
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp ground ginger
  • 3/4 lb pork tenderloin, trimmed of fat
  • salt and pepper to taste
1.  In a small bowl, stir together pie filling, garlic, balsamic vinegar, and ginger.  Set aside.
2.  Season pork with salt and pepper on both sides.  Place in a 1-1/2 qt slow cooker.  Pour cherry mixture over top of pork, covering completely.  Cook on LOW heat for 4.5-5 hours or until meat thermometer inserted at thickest part of meat reads 160°F.
3.  Remove pork from slow cooker and set aside to rest before slicing.  Meanwhile, pour sauce from slow cooker into medium saucepan.  Bring to a slow boil over medium-low heat and reduce for 5-6 minutes.  Slice pork and spoon sauce over top.

Robyn's notes: I didn't think about a side dish until the pork was done cooking, so I needed something that would cook fast, while the sauce was reducing.  Since I didn't have any instant rice in the cupboard, I chose plain couscous.  This was really good.  I got a little nervous at around the 4 hour cooking point, because I could really smell the vinegar and thought it would overpower the dish, but it turned out to be just the right amount.  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.  

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